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I got to compare it to a new Shig and Ben's passaround Kato gyutos for prep type work. Initially it was a little awkward but I quickly got used to the shorter height and it worked well for me. In chopping and dicing tasks where I thought the Shig and Kato were very good the Mario was good - very good. It did not have the heft of the traditional gyuto and did not "fall through" food as readily. It shined when slicing scallions very thin. It was easy to control the tip for precise work.

For slicing tasks I compared it to my 270 Shig sujiki and it compared quite well. Slices were clean and precise and the knife was easy to control. Slight nod to the Shig here.

As a home cook I don't have the space or knife constraints that professionals working in a commercial kitchen have. If I did, this is a knife that could easily be the "one" knife to do everything.

Yes, the Ignolio gyutohiki is the one knife to rule them all.
Instead of a little-of-this little-of-that, it's a lot-of-this lot-of-that...
Didn't quite best a Kato at chopping or a Shig at slicing, what a slouch!

-Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***